Coast Cooking

Coast Cooking: Grilled steak and asparagus

This last day of grill week, we are going to combine two of the items I blogged earlier about grilling: vegetable and protein, or, specifically, steak and asparagus.

This is a delightful combination, and if you are talented enough to make a good sauce to go with it, then your guests are in for a real treat.

If possible buy USDA Prime beef, if you can't afford it or can’t find it, use USDA Choice. There is no such thing as premium beef, which is just a descriptor and not a grade. 

Look for well-marbled beef, remember that the fat provides flavor and moisture. A completely lean filet would not be a very interesting filet. 


1 filet for each guests

6-8 pieces of asparagus per guest

Olive oil

Salt and pepper

Optional butter

Make sure the grill is piping hot, and the charcoal absolutely white. Rub a little oil on the filets and then season with pepper. Do the same thing for the asparagus. Grill the filets, turning only once if you can, until droplets of blood appear. They are now medium rare and should be removed from the grill. While they rest, grill the asparagus, until just tender, but not overcooked.  If you want to be decadent, add a tab of butter to the top of each filet. Serve after the filets have rested 6-8, on a bed of asparagus.